Gluten Free Greek Lemon Chickpea Stew
This bright, hearty stew is the kind of bowl that feels both nourishing and deeply satisfying — the sort of thing you'll want to make on a weeknight and then again on the weekend. Tender chickpeas simmer in a garlicky, herb-scented broth with diced tomatoes and a generous handful of baby spinach, building layers of flavor that taste like they took far longer than they actually did. The real magic happens at the end, when a whisked mixture of eggs, fresh lemon juice, and lemon zest gets carefully tempered into the hot broth — a classic Greek technique that thickens the stew into something silky and golden without a single drop of cream or any thickening agent that could sneak in gluten. Every ingredient here is naturally free of wheat and grain-based additives, so there's no swapping or substituting required; the recipe just works as written. One thing worth noting: the instructions walk you through bringing the finished stew up to 160°F after adding the egg mixture, which keeps things both food-safe and perfectly textured. Serve it straight from the pot with a squeeze of lemon and a scatter of fresh parsley, and it's an easy, elegant dinner for four that doesn't feel like a compromise in any direction.
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3 cups chicken broth
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 5 oz baby spinach
- 2 pasteurized eggs
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic, oregano, cumin, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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